We’ve had an awesome run of Mexican food lately. We even returned to Eau Claire, Wisconsin to get some of our favorite tacos from our trip. All this good food has made us wonder: Why do some places serve terrible tacos when great ones are so simple? In the spirit of giving, we’ve prepared this guide.

So, so simple. So, so easy to screw up.

Rule #1: Use two tortillas.

With two tortillas, your chances of blowing out the bottom are almost nil. If you make your own extra-thick tortillas, you can ignore this rule, but making your own is not always a sign of quality. In Vermont, we had pretty terrible homemade tortillas. Most times it’s just better to just buy some good ones and double them up.

Rule #2: No flour tortillas.

No flour tortillas, ever. Never. Corn tortillas taste better, don’t contain trans fat, and are more authentico. Stick with corn. Flour shouldn’t even be an option.

Rule #3: Limit the toppings.

The best taquerias serve their tacos with cilantro and onion. That’s it. You add your own salsa or hot sauce and squeeze your own lime. Lettuce, tomato, sour cream? Where are we, Taco Bell?

Read Our Book:

Read about Paul fighting off a charging bear with a Fat Tire beer can (kinda made up). And this: Lisa meeting a talking piece of poo in the middle of the desert (maybe that was dehydration). And we realize that the meaning of life is wrapped up in a motel waffle (this is probably true).